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🍽️ Classic Kassler Aspic on a Plate

157 kcal · 30 min · 4 servings

Ingredients

• 3 juniper berries
• 750 ml classic vegetable broth
• 1 bay leaf
• 0.5 bunch soup vegetables
• 240 g chicken kassler (boneless, 4 slices)
• 8 sheets white gelatin
• salt
• pepper
• 2.5 tbsp white wine vinegar
• 1 egg
• 1 tsp capers (jar)
• 60 g gherkins (2 gherkins)
• 150 g yogurt (3.5 % fat)
• 1 bunch chives
• 2 stalks dill
• 3 stalks chervil
• 1 pinch sugar

Instructions

1. 1. Crush juniper berries in a mortar.
2. 2. Add the crushed berries, vegetable broth, and a bay leaf to a pot.
3. 3. Bring the mixture to a boil.
4. 4. Reduce the heat to low.
5. 5. Cover the pot.
6. 6. Let the broth steep for 15 minutes.
7. 7. Wash the soup vegetables under running water.
8. 8. Remove damaged or wilted greens.
9. 9. Set aside some parsley leaves for the sauce.
10. 10. Peel the celery.
11. 11. Peel the carrots.
12. 12. Cut the celery into approx. 1 cm cubes.
13. 13. Slice the carrots into approx. 5 mm thick rounds.
14. 14. Halve the leek lengthwise.
15. 15. Cut the leek into approx. 1 cm thick pieces.
16. 16. Place the Kassler meat into the hot broth.
17. 17. Cover the pot.
18. 18. Cook the meat on low heat for 5 minutes.
19. 19. Remove the Kassler from the broth.
20. 20. Let the meat cool down.
21. 21. Strain the broth through a fine sieve into a clean pot.
22. 22. Bring the broth back to a boil.
23. 23. Add the celery cubes to the boiling broth.
24. 24. Reduce the heat to low.
25. 25. Cover the pot.
26. 26. Cook the celery for 5 minutes.
27. 27. Add the carrot slices and leek pieces.
28. 28. Cook the vegetables for another 7 minutes.
29. 29. Soak the gelatin in cold water according to package instructions.
30. 30. Drain the vegetables in a sieve.
31. 31. Catch the broth in a container.
32. 32. Squeeze the soaked gelatin lightly.
33. 33. Dissolve the gelatin in the hot broth.
34. 34. Season the broth generously with salt.
35. 35. Season the broth with pepper.
36. 36. Season the broth with vinegar.
37. 37. Let the broth cool down.
38. 38. Distribute the vegetables onto 4 deep plates.
39. 39. Cut the cooled Kassler into bite-sized pieces.
40. 40. Place the Kassler pieces on top of the vegetables.
41. 41. Pour the cooled broth over the vegetables and meat.
42. 42. Place the plates in the refrigerator.
43. 43. Let the aspic set for 3 to 4 hours.
44. 44. Prick the eggshell slightly.
45. 45. Place the egg in boiling water.
46. 46. Boil the egg hard for 9 minutes.
47. 47. Shock the egg with cold water.
48. 48. Let the egg cool down.
49. 49. Peel the egg.
50. 50. Finely chop the egg.
51. 51. Drain the capers.
52. 52. Finely chop the capers.
53. 53. Drain the gherkins.
54. 54. Finely dice the gherkins.
55. 55. Mix the chopped egg with the capers.
56. 56. Mix the capers with the diced gherkins.
57. 57. Mix the mixture with yogurt.
58. 58. Wash the fresh herbs.
59. 59. Shake the herbs dry.
60. 60. Cut the chives into fine rings.
61. 61. Pick the dill tips.
62. 62. Pick the chervil leaves.
63. 63. Pick the reserved parsley leaves.
64. 64. Chop the picked herbs.
65. 65. Stir the chopped herbs into the yogurt sauce.
66. 66. Season the sauce with salt.
67. 67. Season the sauce with pepper.
68. 68. Add 1 pinch of sugar to the sauce.
69. 69. Taste the sauce and adjust seasoning.
70. 70. Serve the remoulade with the finished aspic.
71. 71. Serve with fried or boiled potatoes or whole grain bread.

Nutrition per serving

• kcal: 157
• Protein: 19 g · Fett/Fat: 6 g · Carbs: 7 g